MONDAY RECIPE POST - BAKED THAI PINEAPPLE SALMON IN FOIL

I found today's recipe at Le Creme de la Crumb and you can find the original recipe at this link.  Author is Tiffany.

Described as "Easy, healthy with a sweet and spicy sauce and pineapple, all made in one pan with minimal clean up."  You can read Tiffany's tips at the link above, to see her photos and many delicious recipes.

From prep to table: 25 minutes

Baked Thai Pineapple Salmon in Foil 

Serves 6

Approximate Calories per serving: 172

1 large salmon fillet

Salt and pepper - to taste

½ cup sweet chili sauce

4 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 can pineapple slices - (drained except for ¼ cup of juice)

3 tablespoons peanuts - roughly chopped

cilantro - roughly chopped

Preheat oven to 375 degrees. 

Line a baking sheet with nonstick foil, big enough that you can enclose the salmon.

Lay salmon in the center and season with salt and pepper. Slip pineapple slices underneath the edges of the salmon.

Whisk together sweet chili sauce, hoisin sauce, rice vinegar, and 1/4 cup pineapple juice. 

Pour mixture over salmon. 

Fold edges of foil around the salmon.

Bake for 15 minutes. Pull back the edges of the foil to expose the salmon, switch to broil and cook another 5-10 minutes until edges just barely begin to blacken.

Sprinkle chopped cilantro and peanuts over the top and serve.

Tiffany’s Note:

Add a drizzle of sriracha sauce for a spicy kick and serve over steamed white rice. 

Changes I made:

I didn’t have any cilantro so I used diced green onions instead.  If we had a chance to go to our Asian supermarket, I would get Thai Basil instead of the cilantro.  

I also sprinkled dried chili flakes on top, along with the chopped peanuts.  

I didn’t have any sliced pineapple and used chunks.  I would have preferred the sliced and will make sure I have those in stock next time.

Jasmine rice was a very nice side to go with this recipe. Everything seemed to work together perfectly.  

One of us is not a salmon fan.  I cooked a piece of cod in its own foil packet and placed it next to the salmon, using the same instructions.  We tried to get the fish pieces the same size.  (There is a delicious looking sweet and sour chicken recipe at this link for non fish eaters. Definitely going to give that a try next time.)

Full addy for the original recipe if you prefer to copy and paste rather than use the links:

https://www.lecremedelacrumb.com/baked-thai-pineapple-salmon-in-foil/

That's all I can think of for this recipe.  If you have any questions let me know and I'll do my best to answer them.